Physicochemical and quality characteristics of cold-pressed flaxseed oils

Wee Sim Choo, John Birch, Jean Pierre Dufour

Research output: Contribution to journalArticleResearchpeer-review

225 Citations (Scopus)


Flaxseed oils currently sold on the worldwide market are not governed by specific standards or specifications. In this study, the physicochemical and quality characteristics of seven cold-pressed flaxseed oils sold in New Zealand have been analyzed. General regulations and specification for edible vegetable oils and cold-pressed oils were used as a guide. Fatty acid composition, tocopherol composition, moisture and volatile matter content, free fatty acids, chlorophyll pigments, total phenolic acids, total flavanoids, acid value, unsaponifiable matter, peroxide value, conjugated dienoic acids, p-anisidine value and specific extinction in the ultraviolet spectrum of the flaxseed oils were measured. Color and dielectric measurement of the flaxseed oils were also estimated using a spectrocolorimeter and a food oil sensor, respectively. The physicochemical characteristics of the flaxseed oils were found to be quite similar with only a few significant variations. Four out of the seven flaxseed oils passed all the quality tests conducted in this study.

Original languageEnglish
Pages (from-to)202-211
Number of pages10
JournalJournal of Food Composition and Analysis
Issue number3-4
Publication statusPublished - May 2007
Externally publishedYes


  • Alpha-linolenic acid
  • Flaxseed oil
  • Food quality
  • Food safety
  • Oil quality
  • Omega-3 fatty acid

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